Ingredients

• 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
• 4 tablespoons extra virgin olive oil, divided use
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon finely chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon onion powder, preferably toasted
• 2 cloves fresh garlic, peeled and finely grated or minced
• 1 1/2 teaspoon coarse salt (kosher or sea)
• Freshly ground black pepper to taste
• Pita bread or hamburger buns, for serving
• Crumbled feta cheese, for serving
• Tzatziki, for serving (optional; see below)

Directions

Step 1

Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.

Step 2

Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.

Step 3

In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.

Step 4

Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.

Step 5

Serve in pita bread or on a bun with feta and tztaziki (see below), if using.

Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.

Ingredients

• One 1-inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, peeled and roughly chopped
• 1 green chile, roughly chopped (seeded if you prefer less heat)
• Coarse salt (kosher or sea)
• 4 tablespoons extra virgin olive oil
• 2 large onions, peeled and finely chopped
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground coriander
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon chile powder
• 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
• One 14-ounce can unsweetened coconut milk
• 3/4 cup unsalted cashews
• 1/2 cup frozen peas
• 1/2 teaspoon garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
• Cooked basmati rice, for serving

Directions

Step 1

Place the ginger, garlic, and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

Step 2

In a large skillet with a lid, heat 3 tablespoons olive oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

Step 3

Stir in the tomato paste, coriander, cumin, chile powder, and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

Step 4

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.

Step 5

Add the peas and garam masala to the cauliflower mixture and cook, stirring, about 5 minutes. Season to taste with salt.

Step 6

Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

Ingredients

• Coarse salt (kosher or sea)
• 1 pound eggplant, cut into 1/2-inch slices
• 1/3 cup extra virgin olive oil, plus more to finish
• 3 garlic cloves, peeled and lightly crushed
• Leaves from 2 sprigs thyme or oregano, chopped
• 1 cup vegetable stock or water
• 1 pound uncooked long pasta, such as spaghetti or linguine
• 2 tablespoons minced oil-cured sun-dried tomatoes
• 6 basil leaves, slivered
• Freshly ground black pepper
• Grated Parmigiano-Reggiano (optional)

Directions

Step 1

Lightly salt the slices of eggplant, stack them back together, and let them hang out for 20 minutes in a strainer. Meanwhile, pour the olive oil into a wide, heavy saucepan over low heat and add the garlic cloves.

Step 2

Dry off the eggplant and cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to mediumhigh, add the thyme, and stir. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while, so the bottom doesn’t scorch.

Step 3

While the eggplant is softening, bring a large pot of water to boil, salt it, and cook the pasta to al dente. Check on the eggplant while the pasta cooks. The liquid should be mostly absorbed or reduced after about 20 minutes. Once the eggplant looks mashable, mash it up with a spoon and adjust the seasoning with salt and pepper to taste. It should be silky-smooth and garlicky and humming with oil.

Step 4

Drain the pasta and toss with the eggplant purée. Stir in the tomatoes, basil, and pepper and gild the lily with some more olive oil and a handful of cheese before serving.